Stuffed zucchinis
July 3, 2017
: 2-4
: 10 min
: 45 min
: 55 min
: easy
In the months of June & July, the Finnish summer nights are long & light and the vegetable patch produces a glut of zucchinis. I love them sliced, oiled and grilled on the BBQ, or stuffed with my hearty ragu mix or the mix from the eggplant rolls. Once they are roasted & cooled, I scoop out the flesh with a spoon & reserve this to make soup or mix half of it with the ragu mix to stretch the meal out a bit further. I use 1 zucchini per person but it depends on their size & how hungry you are! I often roast several at a time as they freeze well & keep their shape - all ready to go from freezer to oven at any time of year - nice and easy!
Ingredients
- 2-4 zucchinis
- 1 TB Olive oil
- salt & pepper to taste (I use Himalayan rose salt)
- Filling of choice
- Grated pecorino for topping
Directions
- Step 1 Preheat oven to 200:C
- Step 2 Slice zucchinis in half lengthways & place on baking tray lined with baking paper
- Step 3 Coat with olive oil & season with salt & pepper
- Step 4 Cook for approx. 20 minutes or until a golden, toasty brown on top.
- Step 5 Allow to cool & scoop out cooked flesh with a spoon (reserve for soup or mix half in with ragu)
- Step 6 Fill with the mixture of your choice e.g. hearty ragu or feta & quinoa mixture
- Step 7 Cover with grated cheese, put back into the oven & cook for approx. 20 minutes, or until the cheese has melted & is golden – enjoy!